Flour Rheological Properties Research Articles

COMPARISON OF ALVEOGRAPH CHARACTERISTIC OF FLOUR OBTAINED FROM DIFFERENT TYPES OF COMMON WHEAT AND SPELT WHEAT

Practice of processing of new types of wheat is widespread in the world, but it’s almost unknown in the CIS countries, because selection for many years aimed at obtaining exclusively high protein bread-baking varieties of wheat. But not known what technological properties of flour possesses from wheat types of a special intended purpose, and that it’s necessary to consider when conducting varietal grinding of such raw material. The alveograph measures the viscoelastic properties of wheat flour. According to the standard method ISO 27971 the amount of added water is initially calibrated directly as a percentage of dough moisture. This method is designed for standard types of flour and may not be suitable for evaluating the rheological properties of flour with different water absorption capacity. To find out the properties of new types, standard methods may not be suitable, therefore, methods should be studied and adapted if necessary. To investigate the relationship between water absorption capacity and viscoelastic properties of the dough, alveograph tests were conducted on eight flour samples obtained from different types of wheat. The studies were performed using a standard test (calculated for WAC of flour = 53%) and a test with adaptive moistening, for which the amount of added water was calculated according to the water absorption capacity (WAC) of the flour, which was determined on mixolab. Flour from common red wheat (Kuyalnik) is the benchmark of common bakery wheat and according to the results of standard alveogram has the highest strength (W) and elasticity (Ie) of all samples. The wheat with W= 43910-4J corresponds to strong wheat (W>20010-4J). The addition of water in accordance with the WAC softens the dough W=26010-4J, but it`s still optimal for bakery purposes. The results of studies of common black wheat (Chornobrova) correlate with the results of wheat Kuyalnik, but the baking properties were worse. For waxy wheat (Sofiika), the test on the alveograph with adaptive moistening gave her more water, which led to an increase in elasticity (Ie=52.4%) and extensibility (L=77 mm) and became closer to an optimal P/L ratio (0.74) that was more suitable for the bake bread (0.8-1.2). Flour from soft wheat is expected to have average baking properties (W>15510-4J), but in all respects it is slightly better than Chornobrova. Adaptive moistening, unlike the sharp deterioration of rheological characteristic of Chornobrova, does not alter the properties of the Belyava and Oksana dough, due to the low WAC value (53.8% and 54.0%). Spelt wheat flour has low strength(W<6210-4J), lower P/L ratio 0.25-0.50 and unsuitable (fluid, sticky) test consistency. All samples of Spelt with adaptive moistening showed similar result – its decrease of P indicator and increase of extensibility (L). In a result we observe decrease of P/L ratio to 0.18-0.29, thus indicating extremely extensible doughs with very little elasticity. For all samples, with adaptive moistening a decrease in resistance to extension (P) and an increase in extensibility (L) are observed, in a result of the decline in the P/L ratio. Adaptive moistening for common wheat (Kuyalnik) will show the change in P and L and the P/L ratio in real cooking conditions, since the standard alveograph test assesses only the potential of wheat. By adjusting the amount of water, we can achieve optimal dough characteristics for different products. For soft and spelt wheat, adaptive moistening is not necessary, because the WAC and moisture content are the same, and according to the standard of the experiment. It is advisable to carry out an alveograph test with adapted moistening for waxy wheat, that giving it more water, which leads to an increase in elasticity and extensibility, as a consequence, and leading to an optimal P/L ratio that was more suitable for the bake bread (0.8-1.2). Based on its special application, it is necessary to develop specific recommendations for determining its properties on the alveograph.

Physico-chemical, functional, morphological, thermal properties and digestibility of Talipot palm (Corypha umbraculifera L.) flour and starch grown in Malabar region of South India

Talipot palm (Corypha umbraculifera L.) is a non-conventional source of starch with a higher yield (76%). In this work, the physicochemical, functional, morphological, thermal, pasting and rheological properties of flour and starch obtained from the trunk of Talipot palm were investigated. Talipot palm starch contains high amount of amylose (28.05%) and the starch is found to have a mixture of round, elongated and elliptical shaped granules. Talipot palm starch and flour exhibited A-type crystallinity. The functional properties like water absorption and oil absorption capacities do not show any significant difference (P ≤ 0.05) among Talipot palm flour and starch. Talipot palm starch exhibited higher value in pasting parameters. Talipot palm starch showed higher enthalpy of gelatinization when compared to the flour.

DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU

Bu çalışmada, pirinç unu ve karabuğday unu ile hazırlanan glutensiz kek hamurlarına diyet lifi kaynağı olarak portakal lifi (PL) ilavesinin hamurun reolojik özellikleri üzerine olan etkileri Yüksek Genlikli Salınımda Kayma (LAOS) yöntemi kullanılarak incelenmiştir. Çalışma kapsamında glutensiz kek örneklerinin bazı kalite özellikleri de (dokusal özellikleri, özgül hacim) belirlenmiştir. Glutensiz kek formülasyonuna diyet lifi kaynağı olarak portakal lifi farklı oranlarda (%0, %4, %8, %12, %16) karabuğday unu yerine ilave edilmiştir. Sonuçlar, glutensiz hamurlara diyet lifi ilave edilmesiyle örneklerin elastik (G') ve viskoz (G") modülüs değerlerinde artış olduğunu göstermiştir. Düşük gerinim değerlerinde örneklerin doğrusal viskoelastik özellik gösterdiği; ancak, uygulanan gerinim genliğinin artmasıyla birlikte reolojik özelliklerin doğrusal olmayan bölgeye giriş yaptığı belirlenmiştir. Glutensiz kek hamurlarının içerdiği diyet lifi oranının artmasıyla keklerin özgül hacim değerleri artmış (P <0.05), sertlik değerleri azalmıştır (P <0.05).

Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars

Flour and starch from four Thai pigmented rice cultivars, i.e., Riceberry (RB), Hom Nil (HN), Niaw Dang (ND), and Kum Pleuak Khao (KP) were compared for their physicochemical and rheological properties. Amylose content of all rice starches decreased in the following order: RB (12.09%) > HN (8.14%) > KP (2.87%) ~ ND (2.77%). The HN starch had the lowest proportion of amylopectin short A chains, while the KP starch showed the highest. Pasting temperature, setback, and final viscosity increased, while breakdown and swelling power decreased with increasing amylose content for both flour and starch samples. The flours and starches from the RB and HN showed greater onset and peak temperatures and enthalpy change (ΔH) of gelatinization than those from the ND and KP. Moreover, the gelatinization temperatures of all starches were significantly lower, but ΔH was higher than their flour counterparts. Dynamic viscoelastic tests revealed weak-gel like behavior of all flour and starch gels as evidenced by their G′ > G″ and tan δ values were smaller than unity.

Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product.

Varanphal is an Indian traditional product which is similar to pasta. The suitability of four local varieties of wheat flour (Lokwan, Sharbati, MP cross S.H.R. and MP Lokwan) was determined by evaluating their physicochemical and rheological properties. The rheological properties such as farinographic characteristics, dough hardness, stickiness, and spreadability of dough were also evaluated for the same. Flour and dough properties of wheat varieties were correlated with varanphal quality characteristics. The correlation coefficient data indicated that amongst the physicochemical properties of flour such as protein, dry gluten, and damaged starch content were the indices in predicting the varanphal quality. The rheological properties such as farinograph water absorption, dough stability, hardness and spreadability were found to be highly correlated with varanphal quality. The strong relationship were observed between dry gluten content with spreadability, L* value flour with dough stickiness, dough hardness with protein content, dough hardness with overall acceptibility and cohesiveness of dough with the cohesiveness of varnaphal.

Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties.

In the present study coarse fraction (CF), medium fine fraction (MFF) and fine fraction (FF) were separated from flours milled from medium-hard and extraordinarily soft wheat varieties and were evaluated for various quality characteristics. Grain hardness of medium-hard and extraordinarily soft wheat varieties varied from 77 to 80 and 17 to 18, respectively. Ash and protein content was the highest for FF and the lowest for CF. Varieties with greater hardness produced higher CF and lower of FF. FF showed higher unextractable polymeric protein (UnEx-PP) and dough stability as compared to MFF and CF. FF showed lower damage starch content as related by lower Sodium SRC (NaSRC) as compared to MFF and FF. CF showed higher paste viscosities than FF and difference were greater amongst fractions from varieties with lower grain hardness. FF with greater proportion of small size particles showed greater accumulation of 98kDa and 85kDa PPs than CF. This study demonstrated that fractionation of flours can be employed to produce fractions with varied gluten strength required for production of various products.

Physicochemical and rheological properties of Indian wheat varieties of Triticum aestivum

Physical quality parameters of grains and functional and rheological properties of flours and dough prepared from eight newly released Indian wheat varieties of Triticum aestivum were analysed. Grain samples were evaluated for 1000 kernel weight, test weight, bulk density, equivalent diameter and hardness. Wheat flour samples were tested for protein content, ash content, sedimentation value, falling number value, solvent retention capacities and rheological properties including mixing and pasting characteristics. Significant differences were observed among the studied wheat varieties regarding the 1000 kernel weight (34.81-47.47 g) and test weight (79.25-83.99 kg/hl) indicating their high milling yield potential. The dry gluten content ranged from 7.0 to 9.3% suggesting the suitability of the selected varieties for biscuit making. All the flour samples exhibited high falling number values (365 to 485 s). The dough mixing properties derived from micro dough LAB differed significantly as a function of varie...

Ozonation of whole wheat flour and wet milling effluent: Degradation of deoxynivalenol (DON) and rheological properties

ABSTRACTThe objective of this study was to evaluate the reduction on the levels of the mycotoxin deoxynivalenol (DON) in whole wheat flour (WWF) with different moisture levels, on the wet milling effluent through ozone (O3) processing, as well as the impact of ozonation on the rheological properties of flour. The results have shown that the reduction of DON was improved with increasing moisture and exposure time of WWF and wet milling effluent to ozone. The maximum reduction was about 80%, proving that ozonation is an effective and promising technology in reducing mycotoxins in different products. However, the process altered the rheological profile of WWF. Therefore, further studies are needed to better understand the process.

Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components.

The ultrasound technology was successfully used to improve the mass transfer processes on food. However, the study of this technology on the grain hydration and on its main components properties was still not appropriately described. This work studied the application of the ultrasound technology on the hydration process of mung beans (Vigna radiata). This grain showed sigmoidal hydration behavior with a specific water entrance pathway. The ultrasound reduced ~25% of the hydration process time. In addition, this technology caused acceleration of the seed germination – and some hypothesis for this enhancement were proposed. Moreover, it was demonstrated that the ultrasound did not change both structure and pasting properties of the bean starch. Finally, the flour rheological properties proved that the ultrasound increased its apparent viscosity, and as the starch was not modified, this alteration was attributed to the proteins. All these results are very desirable for industry since the ultrasound technology improves the hydration process without altering the starch properties, accelerates the germination process (that is important for the malting and sprouting process) and increases the flour apparent viscosity, which is desirable to produce bean-based products that need higher consistency.

Composition and rheological properties of flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111

The main objective of this work was to evaluate the composition, nutritional, physical and rheological properties of wheat flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111 (GMW) compared to conventional wheat (non-GMW). Analyses were conducted to measure the proximate chemical composition with references to 18 components including total solid, protein, lipids, crude fiber, ash, carbohydrate, minerals, amino acids, and fatty acids. In addition, physical and rheological properties such as water absorption, arrival time, dough development time, stability value, dough weakening value, extensibility of dough, resistance to extension, and ratio of resistance/extensibility were evaluated. The results showed that there were no significant differences between GMW and non-GMW in terms of chemical composition. Results revealed the presence of saturated and unsaturated fatty acids wherein there were no significant differences between GMW and its counterpart in the levels of fatty acids. In addition, there were no significant differences on the levels of amino acids. In addition, there were no significant differences between the GMW and non-GMW in the physical and rheological properties. From these results, it can be concluded that GMW Hi-Line 111 is confirmed to have nearly the composition and rheological properties as non-GMW.

A Study on the Relationship Between Rheological Properties of Wheat Flour, Gluten Structure, and Dumpling Wrapper Quality

Fifty different kinds of wheat from 10 provinces in China were chosen as samples to be milled into flour. Dumpling wrappers were made from the flour and their texture qualities and rheological properties, disulfide content, sulfhydryl content, and gluten secondary structure were determined. The web structure formed by the gluten was observed under scanning electron microscopy. These results showed that the flour’s rheological properties, apart from extensibility, were significantly correlated with several aspects of the texture of the dumpling wrapper, and the degree of softening showed negative correlations, most closely with the texture quality of the dumpling wrapper. Disulfide played an important role in forming the gluten web, its content showing significant correlations with the rheological properties of the flour and the texture quality of the dumpling wrapper. The disulfide content in gluten was positively correlated with the hardness and quality of the cooked product; the sulfhydryl content showed no significant correlations with the rheological properties of the flour and the texture of the dumpling wrapper. The gluten secondary structure showed some correlation with the rheological properties of the dough, but little with the texture quality of the dumpling wrapper. Under observation by scanning electron microscopy, the weak structure was loose with large interspaces, while the strong structure was compact with few interspaces.

Fortification of Wheat Dough with Calcium and Magnesium Ions Affects Empirical Rheological Properties

This study evaluated the influence of calcium and magnesium ions on the empirical rheological properties of wheat flour to verify possible effects of these ions on processing because, in addition to their nutritional importance, they are also responsible for water hardness. Calcium (0–1.30 g/100 g) and magnesium (0–0.34 g/100 g) ions from sulfate salts were added to wheat flour, according to a central composite rotatable design. The farinograph and extensigraph properties of wheat flour and its mixtures were evaluated. The results were analyzed by response surface methodology. Calcium ions stood out for increasing water absorption, decreasing mixing stability, and producing a delayed effect on dough extensibility (reduced at 135 min). Magnesium ions influenced most flour rheological properties in a similar manner to oxidizing agents (increased dough stability, increased resistance to extension, and reduced extensibility), thus proving to be a possible replacement agent for these additives. An interaction effect of the combined calcium and magnesium ions was observed on dough development time. The results showed that effects on processing can occur when wheat flour fortification is made, and adaptations on wheat flour specifications, product formulation, and processing parameters may be required.

Atmospheric pressure cold plasma (ACP) treatment of wheat flour

Atmospheric pressure cold plasma (ACP) is an emerging advanced oxidation process which has recently drawn considerable interest from food scientists. The objective of this study was to investigate the effect of ACP treatments on the properties of hard and soft wheat flour. Optical emission characterisation of the dielectric barrier discharge ACP source and ozone measurements revealed the generation of reactive oxygen and excited nitrogen species. The rheological properties of flours were studied using mixogram and oscillation rheometry. Mixographs revealed an improvement in the dough strength and optimum mixing time for both strong and weak wheat flours. The elastic and viscous moduli of strong wheat flour progressively increased with applied voltage and treatment time. A significant variation in the tan δ was not found. Changes in the secondary structure of proteins were evaluated using FTIR spectroscopy and revealed a decrease in β-sheets and increase in α-helix and β-turns, for both strong and weak wheat flour. The results indicate that ACP can be exploited as a means to modulate functionality of wheat flour.

Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics

Wheat cv. H45 was grown under ambient CO2 concentration and Free Air CO2 Enrichment (FACE; e[CO2], ∼550μmolCO2mol−1). The effect of FACE on wheat grain proteome and associated changes in the flour rheological properties was investigated. A comparative proteomic analysis was performed using 2-D-DIGE followed by MALDI/TOF-MS. Total grain protein concentration was decreased by 9% at e[CO2]. Relative abundance of three high molecular weight glutenin sub units (HMW-GS) were decreased at e[CO2]. In contrast, relative abundance of serpins Z1C and 1-Cys peroxiredoxin was increased at e[CO2]. Elevated [CO2] also decreased the bread volume (by 11%) and dough strength (by 7%) while increased mixing time. However, dough extensibility and dough stability were unchanged at elevated [CO2]. These findings suggest that e[CO2] has a major impact on gluten protein concentration which is associated lower bread quality at e[CO2].

Intra-specific variation of wheat grain quality in response to elevated [CO2] at two sowing times under rain-fed and irrigation treatments

In order to investigate the intra-specific variation of wheat grain quality response to elevated atmospheric CO2 concentration (e[CO2]), eight wheat (Triticum aestivum L.)cultivars were grown at two CO2 concentrations ([CO2]) (current atmospheric, 389 CO2 μmol mol−1vs. e[CO2], FACE (Free-Air CO2 Enrichment), 550 ± 10% CO2 μmol mol−1), at two water levels (rain-fed vs. irrigated) and at two times of sowing (TOS1, vs. TOS2). The TOS treatment was mainly imposed to understand whether e[CO2] could modify the effects of timing of higher grain filling temperatures on grain quality. When plants were grown at TOS1, TKW (thousand kernel weight), grain test weight, hardness index, P, Ca, Na and phytate were not significantly changed under e[CO2]. On the other hand, e[CO2] increased TKW (16%), hardness index (9%), kernel diameter (6%), test weight (2%) but decreased grain protein (10%) and grain phytate (11%) at TOS2. In regard to grain Zn, Mn and Cu concentrations and some flour rheological properties, cultivar specific responses to e[CO2] were observed at both sowing times. Observed genetic variability in response to e[CO2] in terms of grain minerals and flour rheological properties could be easily incorporated into future wheat breeding programs to enable adaptation to climate change.

Influence of cultivar and growing season on quality properties of winter wheat (Triticum aestivum L.)

Quality of nine winter wheat cultivars (Ana Morava, Aleksandra, Toplica, KG-56S, Kruna, Planeta, Takovcanka, Vizija and Studenica) was studied in this paper. Field experiment was conducted in three growing seasons(2005/06, 2006/07 and 2007/08) on the experimental field of Small Grains Research Centre of Kragujevac, Serbia. Zeleny sedimentation value, wet gluten content and rheological properties of flour and dough (water absorption, dough development time, dough stability time, and dough softness) were analyzed. There was a significant effect of year on the value of studied quality components of grain and flour. The investigated wheat cultivars had quality at first and second quality class. Farinograph properties have shown that flour of analyzed cultivars belonged to A2 and B1 quality groups. The results showed that the variety Ana Morava, Aleksandra, Toplica and KG-56S hade excellent grain and flour quality. Analysis of variance showed highly significant differences among cultivars, years and its interactions for investigated quality properties. Key words: Wheat, cultivar-year interaction, quality, rheology.

A comparison of grain protein content QTLs and flour protein content QTLs across environments in cultivated wheat

The protein content of cultivated wheat (Triticum aestivum L.) is an important determinant factor of the nutritional value of the grain and the technological properties and rheological properties of flour. In order to examine the genetic basis of protein content, we searched for grain protein content quantitative trait loci (QTLs) and flour protein content QTLs in a newly developed doubled haploid (DH) line and identified the genetic correlation between grain protein content and flour protein content in the same DH population. Both the DH population and its parental lines were evaluated for grain protein content and flour protein content in three field trials. Four additive effect QTLs, two pairs of epistatic QTLs, and two QTLs × environment (QE) interaction for grain protein content were identified. The model explained 51.52% of the phenotypic variation (PVE), with epistatic effects being better explained by the higher PVE than additive effects. Four additive effect QTLs, five pairs of epistatic QTLs, and one QE were detected for flour protein content. The model explained 45.8% of the PVE. Of the 15 QTLs identified, three additive QTLs and one pair of epistatic QTLs were determined for both grain protein content and flour protein content; of these, the QTLs for protein content were considered to be more 'stable' than those detected for only grain protein content or for only flour protein content. The data reported here may be useful for manipulating the QTLs for protein content by marker-assisted selection in future wheat breeding programs.

Effect of reduced tillage on wheat quality traits

The effect of tillage systems (TS) on wheat quality traits including grain yield, thousand-kernels weight, hectoliter mass, flour extraction rate and flour rheological properties were evaluated. Five different TS were compared in winter wheat (Triticum aestivum L.) production on one experimental field (chernosem) located in the Baranya region, north-eastern Croatia from 1998 to 2001. Tillage systems included conventional tillage (CT), disc harrowing, fine till (DHF), soil loosening (SL) + disc harrowing (DH), disc harrowing, coarse till (DHC) and no-tillage (NT). The most stable grain yield was obtained by DHF and CT in all three experimental years. There was no striking regularity with regard to applied TS and hectoliter mass and thousand-kernels weight. The biggest difference of hectoliter mass was determined between CT and NT. TS had significant influence on the flour extraction rate in all three experimental years. The influence of TS on farinographic parameters was significant for all three experimental years for the quality number. Quality number was greater under CT than under other TS. Tillage effect on extensographic and amylographic parameters in the 3-year average did not show statistically significant differences. To sum up, since disc harrowing (DHF) and (DHC) followed by soil loosening with chisel produced equal grain yield and wheat quality parameters were slightly better than conventional tillage, these systems could be presented as an even handed replacement for ploughing.

Application of the SDS-PAGE method for the characterisation of winter wheat flour quality

The principle, development and importance of the SDS-PAGE method are presented in this article. The SDS-PAGE method has become one of the basic methods of molecular biological research, because it is widely applicable and its sensitivity is excellent in the separation of wheat storage proteins.We have shown the application of this method with a concrete example. It was also tested whether, it was possible to obtain a better baking quality product from a large amount of poor quality less valuable wheat by fractioning the flour according to particle sizes after grinding. We studied the rheological properties of flours with different particle size fractions from the original flour. The baking quality of the original flour was B2. The 125-90 and 90-63 μm fractions have significantly better baking quality (B1) than the original flour. The protein contents of these flour fractions were also significantly higher than the protein content of the original flour. We had a question: what has influenced the baking quality: the protein content or other factors? We searched for an explanation on these results in the protein composition of the flour samples. We studied the distribution of glutenin-fractions by SDS-PAGE method and evaluated them. We found with correlation analysis that the amount of LMW-Glutenin D-group (52-60 kDa) is in a strong, negative correlation to the baking quality (r = – 0.855*). Therefore, the baking quality of flour samples was influenced by this glutenin fraction.

The physicochemical properties and in vitro digestibility of selected cereals, tubers and legumes grown in China

Digestibility, gelatinization, retrogradation and pasting properties of starch in various cereal, tuber and legume flours were determined. Rapidly and slowly digestible starch and resistant starch were present in 11 selected flours. In general, cereal starches were more digestible than legume starches and tuber starches contained a high amount of resistant starch. Thermal and rheological properties of flours were different depending on the crop source.